Wednesday, February 13, 2013

Whole Wheat Banana Muffins

St. Valentines Day is a day of giving. Or so I'm reminded every time I enter a retailer. I succumb to marketing like the next yummie mummie (my new brand), so I have been making goodies for the gals to bring to school.

Today I'll be dropping off some Whole Wheat Banana Muffins (altered recipe from Cooks Illustrated).

1¾ cups (8¾ ounces) whole wheat flour
1 teaspoon baking soda
½ teaspoon table salt (I omit)
6 large very ripe bananas (about 2¼ pounds), peeled (I only had 3)
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed (5¼ ounces) light brown sugar (I did half white and have brown sugar)
1 teaspoon vanilla extract
½ cup walnuts, toasted and coarsely chopped (optional)
2 teaspoons granulated sugar

Preheat oven to 375 and fill mini muffin tins with cupcake holders. I use an icecream scoop to fill the mini muffins.

First mix wet ingredients and then add dry.

Mix just until blended. I also completely omitted the part where you cook the bananas (stew them for more flavor). See recipe above if you want to try it out!

And Voila - I decorated with Chocolate Chips. This is for a class of 1-2 year olds so I omitted nuts.

1 comment:

Janet Wong said...

Those mini-muffins are the work of a first-rate Yummie Mummy!